Flax Crisps or Tortillas

Replace the unhealthy, processed chips with these delicious and versatile flax crisps that can be flavored with a variety of different herbs and spices, especially the ones that help fight inflammation:

Flax Crisps or Tortillas

Ingredients:

• 1 cup golden flax seed
• 3 cups water
• 1 teaspoon sea salt
• 1 tomato
• 2 – 3 carrots
• 2 – 3 stalks of celery
• 1 clove garlic
• 1/4  teaspoon curry powder
• 1/4  teaspoon cayenne
• 2 cloves garlic

Seasoning options (amount to taste): Italian seasoning and basil, chili powder, cayenne, lime juice, cilantro, curry powder, cumin, and turmeric.

Directions:

1. Put flax seeds into a deep bowl and cover with water.
2. Stir well to make sure there are no lumps.
3. Cover and let sit overnight, either at room temperature or in the refrigerator. The seeds will become a gelatinous mixture.
4. Put flax mixture in the blender with salt and pulse-blend until smooth. You may need to do this in small batches to prevent blender from overheating.  A few un-blended flax seeds usually remain, which is fine.
5. Pour flax mixture into large bowl.
6. Place vegetables in blender with a small amount of water (just enough to allow the blender to work).  Blend to a thick liquid.
7. Add vegetables to flax mixture.
8. Taste and add extra salt and seasonings, if desired.
9. Thin with water, if needed.
10. Pour thinly onto Paraflexx™ sheets.  For tortillas, use a measuring cup to pour equal sized circles. For crackers, fill the sheet. For chips, cut the dehydrated flax crackers into bit size pieces.
11. Dehydrate at 110°F until they are dry enough to remove from Paraflexx™ sheet, about 4 hours.
    8. Place directly on mesh sheet and dehydrate further until dry but still pliable. For crackers and chips, dehydrate until crispy.

This delicious recipe is from my e-book, Eat your Way out of Pain.

Whats your anti-inflammatory food recipe using flax or chia?  Comment below and be sure to share recipes you use to fight inflammation in your body.